Cargando…
Secondary processing in biscuit manufacturing. chocolate enrobing, moulding, sandwich creaming, icing, application of jam, marshmallow, caramel, troubleshooting tips / Manual 5 :
This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing,
1998.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Manual 5: Secondary Processing in Biscuit Manufacturing; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 Vocational qualifications; Chapter 2. Background to the biscuit industry; 2.1 What are biscuits?; 2.2 How are biscuits made?; 2.3 How a factory is arranged; 2.4 What your company requires from the factory; 2.5 Secondary processing areas; 2.6 Your contribution in secondary processing; Chapter 3. Hygiene and safety aspects; 3.1 Safety of food products; 3.2 Sources of contamination; 3.3 Safety of people; Chapter 4. Problem solving; 4.1 Introduction.
- 4.2 The Process Audit Record4.3 Control philosophy; Chapter 5. Chocolate and chocolate flavoured coatings; 5.1 Types of chocolate and coatings; 5.2 Handling of chocolate and coatings; 5.3 Enrobing biscuits; 5.4 Moulding biscuits in chocolate; 5.5 Cooling of chocolate; 5.6 Handling and storage of chocolate biscuits; 5.7 Troubleshooting; Chapter 6. Cream sandwiching; 6.1 Types of creamed products; 6.2 Composition of the cream; 6.3 Methods of cream application; 6.4 Mixing and handling of creams; 6.5 Process control considerations; 6.6 Creamed biscuit cooling; 6.7 Troubleshooting.
- Chapter 7. Icing of biscuits7.1 Methods of applying icing; 7.2 Composition of the icing; 7.3 Drying of the icing; 7.4 Troubleshooting; Chapter 8. Application of jam, jellies, marshmallow and caramel; 8.1 Water activity, AW; 8.2 Jam and jelly; 8.3 Caramel/toffee; 8.4 Marshmallow; 8.5 Troubleshooting; Chapter 9. Care, cleaning and maintenance of machinery; 9.1 Care; 9.2 Cleaning and maintenance of secondary processing machinery; Useful reading and additional study; Index.